Friday, 7 March 2008

Graham's Vegetarian Roast Bell Pepper Tart Recipe

Well, it's time to hang my walking boots up for a few days and turn my hand to a little more cooking. This time I am going to introduce you all to a lovely vegetarian dish called "Roast Pepper Tart". It tastes truly delicious with the flavour of the roast vegetables being entirely different from that of boiled or fried.

If you do use this great recipe for the Vegetarian Roast Bell Pepper Tart, please be welcome to either email me or leave a comment at the bottom of this post with your feedback. Thank You ~ Graham :o)

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To make the pastry, sieve the flour and a pinch of salt into a bowl.

Then slice the butter/margarine into small pieces and rub into the flour until the mixture resembles breadcrumbs (A tip here is to make sure your hands are cold whilst you rub in the butter and just use your fingertips).

Chop the olives finely (Make sure that the olives are very finely chopped, otherwise they will make holes in the pastry).

Add the olives and cold water, bringin the mixture together to form a dough.

Roll the dough out onto a floured surface and use to line a 20cm / 8 inch flan dish.

Prick the base with a fork and leave to chill. (Please note that I do not make pastry very often....lol! So please excuse my untidy attempt).

Cut the (bell) peppers in half lengthways and lay skin-side uppermost on a baking tray (cookie sheet). Mix the crushed garlic and olive oil and brush over the (bell) peppers.

I know I am a bit of a photography freak, and I just couldn't resist taking an "arty" photograph of the peppers coated in the olive oil and garlic. The colours were so vibrant!!!!

Cook in a preheated oven 200 C / 400 F / Gas Mark 6, for 20 minutes or until beginning to char slightly. At this point I found it almost impossible to avoid the urge to simply eat the roasted peppers. They are soooo scrummy!!!!!

Let the (bell) peppers cool slightly and then thinly slice. Arrange in the base of the pastry case, layering with the Mozzarella cheese. Please feel free to be as artistic as you like. In this instance, I simply sprinkled randomly around the flan dish - mixing and matching the colours. However you do it, it will look great when you take it out of the oven!!

Beat the egg and milk and add the basil. Season well with salt and pepper and pour over the (bell) peppers.

Put the tart on a baking tray (cookie sheet) and return to the oven for 20 minutes or until set.

Muse, we have something similar here called Quiche Lorraine (or egg and bacon flan). It'll be a pleasure to come and cook for you... all you have to do is whistle ;)

Crystal. The texture of the pastry was a great balance against the softness of the filling. The base of th pastry does remain quite soft.... it is a mouthful of wonderful flavours and textures... You must try it.

Graham's Photobook....Through The Eyes Of A Dreamer

Who is Graham Ettridge?

Graham Ettridge is an Englishman with a curious and wandering soul. Born in Shakespeare’s birthplace town of Stratford Upon Avon in England during the early 1970’s, Graham then grew up in the wonderful county of Wiltshire in England. From here, he has developed a true passion for travel and photography.

The Author's Statement

“It all started with “Oh my goodness! I’m in my late 20’s, I’m single and I have done nothing with my life”. The realisation that hit me like a freight train one spring morning in 2002. My period of procrastination had to come to an end. So, whilst supping a beer in my local pub with a friend, we decided to go on an adventure – and within a few days had arranged a trek through the Sinai desert in Egypt – That’s how it started, and as any avid traveller will know, once you catch the travel bug it never goes away, it just gets stronger. Each time you cross one destination off the top of your list, you add another two to the bottom. The desire to experience new cultures; the want to meet new people; the need to learn more about yourself….it’s all just a footstep away.

“My camera has provided good company during my travels, enabling me to capture some of the special moments that I have experienced. Part of my passion with photography is to take an unusual view of the things around me. To open my eyes wider and to absorb the wonders of nature, architecture, people and objects that very often we take for granted.

“I am a novice photographer, but have an ambition to develop and enhance my technique whilst still trying to hold on to my raw appreciation of life.”